375 g	veal ribs
1/2	onion
1/2	red bell pepper (cut into wedges)
1 slice	pineapple (cut into pieces)
1	sprig spring onion (sectioned)

	Marinade
1	egg yolk
1 tbsp	caltrop starch
1/2 tsp	sugar
2 tsps	light soy sauce
1 tsp	chicken powder

2 tbsps	OK sauce
1 tbsp	ketchup
1/2 tbsp	Worcestershire sauce
1 tbsp	sugar
1 tsp	caltrop starch
4 tbsps	water
	sesame oil
	ground white pepper

1. Rinse veal ribs. Drain and cut into large chunks. Marinate for 30 minutes. Drain off the liquid. Deep or shallow-fry in boiling oil until lightly browned. Drain.
2. Heat 2 tbsps oil in a wok. Add onion, pineapple and red bell pepper. Stir fry until fragrant. Sizzle with 1 tsp wine. Add thickening glaze and bring to the boil. Put veal ribs back. Add spring onion and stir well. Serve.

The egg yolk in the marinade helps tenderize the meat.